Simple and creamy garlic prawns with sun dried tomatoes and spinach tossed through spaghetti.
creamy garlic prawns + sun dried tomato spaghetti
Prawns feel like such a Summery dish, yet I made them even though it’s super cold and wet here…… This recipe can be made all year round as it uses sun dried tomatoes….. you don’t have to worry about tomatoes being in season. I totally recommend taking the time to buy fresh, raw, king prawns and peeling them yourself especially for this pasta, it is so delicious! Really kid friendly too, I reckon lamb cutlets, chicken skewers and prawns are my kid’s favourite proteins….. oh and bacon, Georgia loves bacon!
If you don’t have time to do the prawns, just buy frozen pre cooked and add them to the sauce last thing to warm through….. will still be delicious and makes it a super quick and easy mid week dinner then!
Creamy Garlic Prawns + Sun Dried Tomato Spaghetti
- 400g spaghetti
- 500g raw prawns, peeled
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic
- 6 sun dried tomatoes, thinly sliced
- 1/2 cup whipping cream
- 1 lemon, juiced
- handful baby spinach leaves, thinly sliced
- handful parsley, to serve
Cook spaghetti as per packet instructions.
In a medium fry pan, heat the oil on high heat. Cook the prawns for 1 minute on each side or until they are just cooked through. Remove from the pan; reduce heat to medium.
Add the butter and garlic to the pan and cook for 2 minutes, stirring frequently.
Pour in the cream, tomatoes, lemon juice, spinach and simmer gently for 2-3 minutes.
Drain the spaghetti then add to the sauce, toss to coat well and then stir in the prawns and parsley.
You can add more cream for a more saucy pasta.